Search results
Results from the WOW.Com Content Network
It is a branch of food science that approaches the preparation and enjoyment of nutrition from the perspective of a scientist at the scale of atoms, molecules, and mixtures. A molecular gastronomy dessert served with liquid nitrogen. Nicholas Kurti, Hungarian physicist, and Hervé This, at the INRA in France, coined "Molecular and Physical ...
Food scientists working in Australia A food science laboratory. Food science is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology.
Food engineering is a scientific, academic, and professional field that interprets and applies principles of engineering, science, and mathematics to food manufacturing and operations, including the processing, production, handling, storage, conservation, control, packaging and distribution of food products. [1][2] Given its reliance on food ...
Used to automate the DNA sequencing process. Genetics, Molecular biology. Enzyme-linked immunosorbent assay (ELISA) Used to detect the presence of a ligand (commonly a protein) in a liquid sample using antibodies directed against the protein to be measure. Biochemistry, Molecular biology. Gene knockout.
Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. [1][2] The biological substances include such items as meat, poultry, lettuce, beer, milk as examples. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes ...
Bruno Goussault (born 26 January 1942) is a French scientist, economist, inventor, and chef. He is best known for developing and promoting the modern sous-vide (French for "under vacuum") method of cooking. [1][2][3] Before becoming the Chief Scientist at Cuisine Solutions in 2000, Bruno worked as a consultant helping to create sous-vide ...
Surface chemistry of cooking. In cooking several factors, including materials, techniques, and temperature, can influence the surface chemistry of the chemical reactions and interactions that create food. All of these factors depend on the chemical properties of the surfaces of the materials used. The material properties of cookware, such as ...
Also called broomcorn, it was cultivated widely by the 1800s as a grain for human consumption, used to feed livestock, and even made bristles for brooms (hence the alternative name).